pork 700 grams
butter 1 st. a spoon
gelatin 1 st. a spoon
olives 2 Art. spoons
gherkins 4 Art. spoons
salt to taste
orange juice 700 milliliters
Meat cut into plates, repelling and fry on both sides.
Soak gelatin in the cold water, then melt in a water bath.
Juice bring almost to a boil, pour uncool gelatin, stir and strain.
Chunks of meat beautifully put on a dish, decorate olives and gherkins, prepared to fill in all the jelly and put in the refrigerator until gelling.